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Pearl barley porridge with tomato juice and beef in the oven

Baked Barley with Beef and Tomato Juice

Change the way you feel about barley by trying this dish just once! I'll be honest — I never used to like barley, but after I made it in a slow cooker (I've shared that recipe before), I found myself wondering why I hadn't been cooking it all along. Today I made it in a clay pot, and to my great surprise the whole family loved it — I was thrilled, because it's a great alternative to pasta, which we'd all gotten pretty tired of :)

nasstin

Recipe author

Pearl barley porridge with tomato juice and beef in the oven

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Composition / ingredients

Servings:

Pearl barley

400

Beef

500

Onion

150

Carrots

150

Tomato juice

100

Vegetable oil

Garlic

Water

1.2

Table salt

Ground black pepper

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 27 % 6 g

Fats 14 % 3 g

Carbohydrates 59 % 13 g

102 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

The ingredients you'll need.
Step 2:

Cut the meat into small pieces. Beef is my favorite with barley, but you can use any meat you like.
Step 3:

Finely chop the onion.
Step 4:

Cut the carrots into matchsticks.
Step 5:

Heat the vegetable oil in a skillet, add the cut-up meat, and brown it for 5–7 minutes until a golden crust forms.
Step 6:

Then add the chopped onion to the meat.
Step 7:

Then the carrots.
Step 8:

Stir together.
Step 9:

Cover and cook over medium heat for 5–7 minutes.
Step 10:

Then add the tomato juice (or tomato paste thinned with water).
Step 11:

Season with salt and pepper, cover, and cook another 5 minutes.
Step 12:

Rinse the barley well and toast it over low heat for 3–5 minutes until lightly golden. This simple step is really important — it keeps the barley fluffy and separate.
Step 13:

Into one large clay pot (or several small ones), layer the toasted barley and the meat with vegetables.
Step 14:

Add a little more salt and stir.
Step 15:

Pour in the water.
Step 16:

Press the garlic in through a garlic press, then put the pot in the oven at 400°F (200°C) for 30 minutes; after that, lower the heat to 350°F (180°C) and bake for another hour.
Step 17:

Once the time is up, the barley and beef are ready!
Step 18:

Enjoy!